Max Fischer’s Recipes from Buxton Festival

Max Fischer did his annual cookery demonstration in the Devonshire Dome on Tuesday 26th July at 3 p.m. during Buxton Festival.

His recipes are below:

Fischer’s Garden Salad

Use Innes Goats Curd if you can find it! Or quark or Philadelphia cheese with herbs such as chives and smear on the plate. Add Heritage Tomatoes, flowers such as Marigolds, dressed leafs from the garden, pepper mill and tempura courgette flowers.

Recipe for tempura butter

500 g flour

500 g cornflour

100 g baking powder

Mix with water to make a tempura batter for the courgette flower and deep fry.

Saffron Risotto

250g Arborio Rice

200ml Chicken Stock

25g Mascarpone Cheese

40g Parmesan Cheese – grated

2 shallots finely chopped

Little olive oil

100 ml white wine

1 sachet of saffron strands (soak in a little water before adding)

Risotto Method

Sweat the shallots in the olive oil. Add the rice, white wine, chicken stock and saffron. Cook the rice until all the liquid has evaporated. (The rice will not be fully cooked). Fold the mascarpone and parmesan. Serve and enjoy.

Plum Crumble

1 kg Victoria Plums (not dessert plums)

200 ml Red wine

½ Cinnamon stick

2 Cloves

Sugar syrup to taste

100g fresh white breadcrumbs

50g unsalted butter

50g dark brown sugar

100g Amaretto biscuits crushed

Zest of lemon

80g roasted hazelnuts cropped

1 pinch nutmeg to taste

Method

1. Make the poaching liquor with red wine, sugar and spices and reduce to a syrupy consistency.

2. Stone the plums, half and lightly poach in the red wine.

3. Divide into ovenproof dishes.

4. To make the crumble topping melt the butter in a stainless steel saucepan with the fresh breadcrumbs and sugar. Keep stirring until the sugar caramelises.

5. Take off the heat and leave to cool on a plate or tray.

6. Take all the other ingredients and make into the crumble topping.

7. Sprinkle over the fruit and bake for 10 minutes in a moderate oven.

8. Serve with pouring cream, ice cream or custard.